How to Make Vegan Macarons
Hi friends! How are you? I’ve made a mid-year resolution to find more plant-based nourishment. Now, I know what you may be thinking. Cookies? You’re going to open with cookies for a plant-focused healthy lifestyle? But hear me out – these are not just any cookies! These are magnificent macarons!! *Chef kiss* Macarons are traditionally made with almond flour and powdered sugar, making them naturally gluten-free. But they’re also made with egg whites whipped into a fluffy meringue. So how do you make delicious vegan cookie dough macarons? Sit back, grab yourself a cookie, and let’s explore the world of aquafaba.
What is Aquafaba?
You know that funky juice you pour out from a can of chickpeas as you drain and rinse them? That is aquafaba. Chickpeas or garbanzo beans create a starchy liquid (called aquafaba) when they are cooked. The easiest way to obtain aquafaba is to reserve the liquid inside canned chickpeas. You’re probably pouring this down the drain, so it’s basically free! If you’re cooking dry chickpeas at home, you’ll want to reduce the liquid the chickpeas were cooked in until it feels slightly slimey and not watery. I know this is a weird description, but we are making magical liquid vegan gold here, so stay with me!
How Does Aquafaba Replace Eggs?
Ready for a plot twist? That thick liquid you’ve been pouring down the drain when you rinse canned chickpeas is actually a perfect egg replacer when making vegan-versions of meringue and marshmallows! When you whip up the liquid, it foams and thickens. When combined with sugar, it creates thick white fluff, just like egg-based meringue. This is critical for macarons because this gives them their signature lift and airiness. So voila, with just a simple replacement, you can make delicious, authentic vegan macarons! And since you’re using a can of chickpeas anyways for the aquafaba, why not fill your macarons with chickpea cookie dough?! 🍪
To learn more about how to make and use aquafaba, check out America’s Test Kitchen’s experiments here.
Hungry For More Macarons?
I can’t get enough of macarons!! I love how light and sweet they are. French macaron pastries like these vegan cookie dough macarons are crispy on the outside and chewy on the inside. The flavor combinations options are endless! And I’m so happy that they are naturally gluten-free. Check out more macaron recipes in the links below!! 💜
– Strawberry Pop Tart Macarons
– Pistachio Macarons
– Chocolate Strawberry Macarons
Vegan Cookie Dough Macarons
Vegan Chocolate Macarons
- 1⅓ cup powder sugar
- 1⅓ cup almond flour
- ⅓ cup cocoa powder
- 10 Tbsp aquafaba (liquid from the can of chickpeas), divided
- ½ tsp cream of tartar
- ½ cup granulated sugar
Vegan Chickpea Cookie Dough Filling
- 1 can (15 ounces) chickpeas
- 1 pinch salt
- 1 tsp vanilla extract or almond extract
- ¼ cup peanut butter
- 2 Tbsp brown sugar
- ¼ cup chopped chocolate chips
Make the Vegan Chocolate Macaron Shells
- Preheat the oven 250°F.
- Sift the powder sugar, almond flour and cocoa powder into a large bowl. Whisk it all together and set aside.
- Pour five tablespoons of the aquafaba (liquid from the chickpea can) and the cream of tartar into the bowl of a stand mixer. Whisk on a high speed until it forms soft peaks (this usually takes me about 30 minutes).
- Measure out the sugar into a small bowl. Use a spoon to add the sugar one spoonful at a time while the mixer is on, whisking the mixture. Whisk until it forms soft peaks (this usually takes another 5 to 10 minutes). Now you have vegan meringue!
- Add the remaining five tablespoons of aquafaba to the dry mixture of powder sugar, almond flour and cocoa powder. Mix until there are no dry pockets remaining.
- Add one big dollop of the vegan meringue to the almond flour mixture and mix it in with a spatula to loosen the mixture. Then gently fold in the rest of the vegan meringue.
- Pipe the macaron batter onto a baking sheet lined with parchment paper or a silpat. Bang or drop the pan a few times on the counter so all the air bubbles rise to the surface of each cookie and pop. Let the macarons sit out on the counter until they are dry and the batter doesn't move or feel tacky when you run your finger across it. This can take anywhere from 30 minutes to 3 hours, depending on the temperature and moisture in the air.
- Bake for 30 minutes. Let them cool for at least another 30 minutes.
Make the Vegan Cookie Dough and Assemble the Macarons
- Strain the chickpeas from the can, reserving the liquid (aquafaba) for the macaron shells. Rinse the chickpeas in running water and lay them out on a clean kitchen towel. Rub the towel over the chickpeas to dry them and remove some of the skins. Pick out the rubbed-off skins and toss all the chickpeas into a food processor.
- Add all the rest of the vegan cookie dough chickpea ingredients into a food processor and blend everything until it is smooth and creamy.
- To assemble your vegan cookie dough macarons, add a dollop of the chickpea cookie dough onto one macaron cookie. Add another equal-sized macron cookie on top and gently press down to make a sandwich. Repeat with the rest of the macarons. Enjoy!